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Shepherd's Pie Soup Recipe
Ash Tyrrell

Shepherd's Pie Soup Recipe

I made this shepherd's pie soup last week, and honestly, it turned out to be one of the coziest dinners I’ve ever had. The flavors reminded me of the traditional dish, but with a warm, spoonable twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef or lamb – lamb gives a more traditional flavor but beef is easier to find and still delicious
  • 1 medium onion diced – adds sweetness and depth2 large carrots, chopped – gives natural sweetness and texture
  • 2 celery stalks chopped – balances the sweetness with earthiness
  • 3 garlic cloves minced – for that comforting aroma
  • 4 cups beef or chicken broth – use low-sodium if you want to control the salt
  • 1 cup frozen peas – add them at the end to keep them bright
  • 1 tablespoon tomato paste – thickens the base and deepens flavor
  • 1 teaspoon Worcestershire sauce – adds a rich savory touch
  • 1 teaspoon dried thyme – for earthy flavor
  • 1 teaspoon fresh rosemary chopped (optional) – I use this for a fresh punch
  • ½ teaspoon smoked paprika – gives a subtle smoky taste
  • Salt and black pepper to taste – always season to your liking
  • For the mashed potato topping:
  • 2 large russet potatoes peeled and cubed – avoid waxy types; they don’t mash well
  • ½ cup milk or heavy cream – heavy cream makes it super rich
  • 2 tablespoons butter – don’t skip this; it’s what makes them creamy
  • Salt and pepper – season to taste

Method
 

  1. Start by heating your soup pot over medium heat. Add the ground beef or lamb and cook it until nicely browned. I like breaking it up with a wooden spoon to get it evenly cooked. Drain most of the fat, but leave a tablespoon or two for flavor.
  2. Next, toss in the chopped onion, celery, carrots, and garlic. Sauté everything for about 5 minutes. The veggies should soften and your kitchen will already smell like something amazing is cooking.
  3. Now, stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and smoked paprika. These ingredients bring deep, savory notes to the soup. Mix until the veggies are well-coated.
  4. Pour in your broth and bring it to a gentle simmer. I let it cook for 20 minutes, stirring occasionally. Just before it's done, I add the frozen peas—they stay vibrant and slightly crisp this way.
  5. While the soup is simmering, boil your cubed potatoes in another pot until tender (about 12–15 minutes). Drain and mash them with butter, milk, salt, and pepper. I love how creamy they turn out with a splash of heavy cream.
  6. Ladle the soup into bowls and top each with a scoop of mashed potatoes. Sometimes I gently swirl them into the soup so I get creamy bites with every spoonful. Sprinkle with parsley or shredded cheese for a beautiful finish.

Notes

  • Don’t overcook the peas—add them right at the end to keep them fresh and bright.
  • Taste as you go—adjust salt and pepper after simmering.
  • For extra richness, stir in a bit of cream into the soup before serving.
  • If the soup feels thin, mash some of the veggies directly into the broth to thicken it.
  • Adding a little shredded cheese into the mashed potatoes makes them melt-in-your-mouth good.